Chocolate Basque Burnt Cheesecake

Dark chocolate cheesecake with an incredibly creamy center and a slightly chewy, caramelized exterior. The perfect easy dessert that’s sure to satisfy any chocolate lover’s craving🤎

It’s rich, velvety smooth and intensely chocolatey without being overly sweet. A true chocoholic’s dream come true.

Recipe’s for a 6 inch springform pan (15cm x 7cm).

Chocolate Basque burnt cheesecake:

440g cream cheese, softened (I used Anchor cream cheese block)

95g sugar

8g cocoa powder (I used Valrhona)

1 tsp. vanilla extract

1/8 tsp. salt

3 eggs (~140g), room temp

180g dark chocolate

240g whipping cream, warm (35% fat)

1. Preheat the oven to 240C. Place the cream cheese in a large bowl and mix with a spatula until smooth.

2. Add the sugar and mix well until creamy.

3. Sift the cocoa powder and add it to the cream cheese mixture. Add the vanilla and salt.

4. Add the eggs in 3 times, mixing well after each addition.

5. Melt the chocolate in a separate bowl over a bain-marie and pour into the batter.

6. Heat the whipping cream until it’s warm and add to the batter. Mix with a spatula until well combined. Hand-blend and strain through a fine sieve for a smoother texture.

7. Pour the batter into a 6 inch pan lined with parchment paper/Teflon sheet, then tap the pan against a work surface a few times to eliminate air bubbles. Bake at 230C (low fan setting) for about 20-22 minutes until it forms a dark brown crust on top. The cake should still be jiggly when it comes out of the oven.

8. Cool the cake in the pan on a rack for about 10 minutes (You can wrap the pan around with cold wet towel to cool the cake faster), then refrigerate overnight.